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Holiday Contest Giveaway!

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You come to weelicious for great recipes but now....I'm coming to you! I know that you all have your own favorite holiday recipes and I want to hear them. I thought a great way to end the year, celebrate the holidays and thank you for all of your support would be to have a weelicious Holiday Contest Giveaway! So, here's the challenge: What do you like to make during the holidays that everyone under your roof loves?

Send your favorite recipe (or, if you have a great idea but you don't know how to make it) to contest@weelicious.com no later than Tuesday, December 7th at 6pm PST. I know it's a tight deadline, but I'm going to need some time to test (and taste!) your submissions in order to pick my top five favorites. Then, each day during the week of December 20th, a new winning recipe will be featured, culminating in our first prize winner on Thursday the 23rd. But, that's not all. Not only will your recipe get to be a weelicious star for a day, but we've also got some AWESOME prizes to go along with it donated by Zojirushi, Laptop Lunches, and KiddieBlanket.

1st PRIZE- Zojirushi Bread Maker
2nd PRIZE- Zojirushi Rice Cooker
3rd PRIZE- Planet Box Lunch Box
4th PRIZE- KiddieBlanket Toasty Fleece Blanket
5th PRIZE- Laptop Lunches Lunchbox

Now, send me your recipes!

Holiday Contest Giveaway!  (or, if you have a great idea but you don�t know how to make it) to contest@weelicious.com no later than Tuesday, December 7th at 6pm PST. I know it�s a tight deadline, but I�m going to need some time to test (and taste!)

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You come to weelicious for great recipes but now....I'm coming to you! I know that you all have your own favorite holiday recipes and I want to hear them. I thought a great way to end the year, celebrate the holidays and thank you for all of your...

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Holiday Contest Giveaway!

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  12. kitchen appliance

    March 3, 2011 at 11:33 am

    Great blog you should start several additional. I love all the info provided. I will stay tuned

  13. filaree way

    December 22, 2010 at 9:05 pm

    So sad I missed this. I have a GREAT recipe I think you would love and need a lot of the things you are giving away. Any chance you’ll do something like this again soon?

    • catherine

      December 23, 2010 at 4:54 pm

      Yes probably soon :)

  14. Angela

    December 8, 2010 at 11:36 pm

    This has always been a big hit because it is so different and oh so yummy!!

    Blue Cheese Flan

    ¾ cup crushed butter crackers
    2 tbsp butter melted
    (2) 8oz packages of cream cheese
    8 ounces of blue cheese crumbled
    1 2/3 cups sour cream
    3 eggs
    1/8 tsp pepper

    In a small bowl combine crackers and butter, press onto bottom of 9” spring form pan and bake at 350 degrees for 10 minutes

    In a mixer bowl combine softened cream cheese and blue cheese, mixing at medium speed with electric mixer until well blended. Add 2/3 sour cream, eggs and pepper.mix well. Pour mixture over crust bake at 300 degrees for 45 minutes. Stir remaining sour cream to thin and spread carefully over flan. Bake 10 more minutes, loosen rim of pan. Cool then remove flan from pan. Chill. Serve with fresh fruit, crackers or bread.

  15. Lisa Nocera

    December 7, 2010 at 5:54 pm

    I think I may difficulty posting the recipe, but here it goes again…..it’s my families special recipe for the holiday’s as a starter.

    Ingredients for the Meatballs:
    1 pound ground meat or poultry – I used ground lean sirloin beef
    2/3 cup fresh whole wheat bread crumbs (substitute Gluten Free bread crumbs)
    2 teaspoons minced garlic (2 cloves)
    3 tablespoons chopped fresh parsley leaves
    1 extra-large egg, lightly beaten
    ¼ tsp Sea salt and pinch freshly ground black pepper

    Ingredients for the Cheese balls (optional to add to the soup):
    3/4 cup freshly grated Pecorino Romano & Parmesan cheese mixture (half each),
    1/2 cup fresh whole wheat bread crumbs or gluten-free bread crumbs
    3 large eggs (1 large egg and 3-4 egg whites to cut back on fat & cholesterol)

    Ingredients for the Soup:
    12 cups low sodium chicken stock (I used home-made stock)
    1 cup small pasta such as Eden’s alphabet or stars
    12 ounces baby spinach, washed and trimmed
    Extra freshly grated Parmesan cheese for serving

    Directions:
    1. Preheat the oven to 350 degrees F

    2. For the meatballs, place the ground meat, bread crumbs, garlic, parsley,egg, and salt and pepper in a bowl; combine gently with a fork. With a teaspoon, drop ½ inch meatballs on a sheet pan lined with parchment paper. (You should have about 70 small meatballs. They don’t have to be perfectly round.) Bake for 25 minutes, until cooked through and lightly browned. Set aside.

    3. For the cheese-balls, place freshly grated cheese, bread crumbs and eggs in a bowl; combine gently with a fork. Transfer the mixture in a small baking dish,the mixture should be about 1/ 4 inch to ½ inch thick. Bake for about 25 minutes until cooked through and lightly brown. Set aside. When cooled to the touch cut into small bite size squares~ yeild about 50 small squares.

    4.In the meantime while the meatballs and cheese balls are in the over, bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and cheese-balls, cook for about 8 to 10 minutes. Stir in the fresh spinach and cook for about 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each bowl with freshly grated Parmesan cheese.

    • Lisa Nocera

      December 7, 2010 at 5:55 pm

      I forgot to post the recipe name….Italian Wedding soup made with Alphabet noodles.

  16. Mindy Smith

    December 7, 2010 at 4:51 pm

    Sweet Potato Cornbread Stuffing! Gluten/Dairy free

    1 Batch Sweet Potato Cornbread

    3 large eggs
    1/3 cup oil
    3/4 cup sweet potato puree (fresh roasted)
    1/2 cup brown sugar, packed
    1 tsp pure vanilla extract
    1/2 tsp cinnamon
    1 tsp pumpkin pie spice
    1 cup Fine cornmeal (gluten free)
    1 cup Pamela’s Baking mix
    1/2 tsp baking powder
    pinch of sea salt

    Mix all ingredients. Grease a sided 1/2 sheet pan and dust with cornmeal. Bake in a 350 degree oven for about 30-40 min or until lightly brown, depending on your oven. Check with a toothpick. Let cool 10 minutes, then with a sharp knife cube in pan, finish cooling in pan. loosen bread cubes cover loosely with paper towels, leave out over night to dry out.

    In a large pan saute:

    2 tbsps oil
    1/2 cup finely chopped celery
    1/2 cup finely chopped carrot
    1/4-1/2 cup finely chopped onion
    2-4 cloves garlic minced
    8 minced mushrooms (any type, I used cremini)(optional)

    When lightly golden, then add in:
    1 tbsp fresh sage chopped
    2 tsp fresh thyme chopped
    1/2 tsp sea salt
    1/4 tsp pepper
    2 1/2 Cups Low Sodium Chicken (or vegetable) broth

    Remove from heat and add in cornbread cubes, mix well and place into a 8×8″ greased pan. Cover, bake 30 minutes. Uncover, bake 15-20 minutes longer until golden brown.

    Enjoy. This was my first attempt at making stuffing from scratch. I had to make it gluten free for my son, but also flavorful for my husband, it was a huge hit. I hate stuffing and I could not stop eating it!

  17. Kim

    December 7, 2010 at 1:56 pm

    Kolaches (6 dozen)
    Ingredients:
    3 cups warm milk
    ¾ cup melted butter
    ¾ cup sugar
    1 tablespoon salt
    3 egg yolks
    7 cups flour
    3 tablespoons dry yeast
    Directions:
    Place ingredients in mixer in the order listed above and blend on medium speed for 10 minutes.
    Let rise for 1 hour.
    Work dough into balls and place on cooking sheet coated with cooking spray. Let dough balls rise for 15 to 20 minutes.
    Using fingers, press down in middle of dough to create cavity for filling. Add filling and allow kolaches to rise again while oven preheats (about 10 to 15 minutes).
    Bake for 18 to 20 minutes at 375 to 400 degrees.

    Fillings (fills 2 dozen)
    Cottage cheese filling (my favorite)
    24 ounces cottage cheese
    ½ cup sugar
    ¼ cup dry tapioca (to absorb moisture)
    Combine and spoon into kolache dough.

    Basic fruit filling
    16 ounces fruit (such as prunes, apricots, any berries)
    Enough water to barely cover fruit (about ¼ to ½ cup)
    1 cup sugar (maybe less depending on sweetness of fruit)
    1 tbsp butter
    Boil fruit and water until fruit is tender, about 15 to 20 minutes.
    Drain, mash and add sugar and butter.
    Allow to cool, and spoon into kolache dough.

    Pineapple fruit filling
    1 14-ounce can crushed pineapple, with juice
    ½ cup sugar
    2 heaping tablespoons cornstarch
    1 tbsp butter
    Place ingredients in saucepan and simmer on medium heat until mixture thickens, about 5 minutes.
    Allow to cool and spoon into kolache dough.

    Happy Holidays!

  18. Denise

    December 7, 2010 at 1:38 pm

    This recipe is very easy! My mom has made this for the holidays as long as I can remember and everyone loves it. She always gets it started early in the day so we not only have a warm delicious drink while we get everything else ready, but it also makes the house smell amazing!

    Crock Pot Cider

    2 gallons of apple juice (we buy lots and keep adding to the mix as the night goes on so we don’t run out)
    2 large oranges
    A handful of whole cloves
    3-4 cinnamon sticks

    Stud one of the oranges with the whole cloves, slice the other orange into 3-4 rings. Place all ingredients into the crock pot and leave on low. This can also simmer on the stove if you don’t have a slow cooker, but the stove is always so busy at our house we just don’t have the room. :) ENJOY!

  19. Kandus Williams

    December 7, 2010 at 1:14 pm

    Here is a great recipe that is both delicious and healthy. After getting a rather large amount of cooked pumpkin from my mom who had cut up a 30+lb pumpkin and cooked it all I decided to try and find a recipe to use it for other than the usual loaves cookies, etc. Well, this is what I came up with after all the other recipes I found were just not quite what I wanted I made my own. My family loves this especially my 2 year old son Cole!

    Pumpkin Turkey Chili

    1 tbsp olive oil
    1/2 green pepper chopped
    1/2 red pepper chopped
    1 med onion chopped
    1-2 cloves garlic pressed or minced
    1 lb ground turkey
    1 can of diced tomatoes (lowsalt or salt free)
    2 cups of cooked mashed pumpkin (could use canned pumpkin puree)
    1 can red kidney beans (drained and rinsed)
    dash of salt and pepper
    2 tbsp chili powder
    1/4 tsp cumin (optional)
    In large pot on medium heat oil stir in peppers, onions, and garlic and saute until tender. Stir in turkey until cooked. Pour in canned tomatoes (I don’t drain), the mashed pumpkin, and the spices and stir until mixed.
    Reduce heat, cover and simmer for 30 minutes or longer (depending how busy you get)! Yummy!!

    *I haven’t tried it yet but I think this would be equally delicious with white kidney beans or even add in a can of black beans, very versatile recipe but the pumpkin just adds a very nice flavor! Enjoy!

  20. Bibiana

    December 7, 2010 at 10:59 am

    Delicious cuban tradition!!!

    Guava Cheese Flan
    recipe courtesy of McCormick

    1 cup sugar
    1/4 cup water
    1 can (14 ounces) sweetened condensed milk
    1 can (12 ounces) evaporated milk
    5 eggs
    1/2 cup guava paste
    4 ounces (1/2 package) cream cheese, softened
    1 tablespoon McCormick® Pure Vanilla Extract

    Preheat oven to 350°F. Place sugar and water in 9-inch round cake pan. Stir until sugar is slightly dissolved. Place pan on stove on medium heat. Cook sugar about 10 minutes, without stirring, until sugar turns a golden to golden brown color. Use oven mitts to swirl pan, coating bottom and sides with caramel. Place pan on wire rack to cool and harden caramel slightly.

    Meanwhile, place remaining ingredients in blender container; cover. Blend until smooth.

    Pour mixture over cooled and hardened caramel in pan. Cover with foil. Place a large shallow baking pan in oven. Place cake pan in baking pan. Carefully pour hot water into baking pan so it comes halfway up side of cake pan. Bake 1 hour or until knife inserted in center comes out clean.

    Remove cake pan from water bath. Cool on wire rack. Carefully loosen sides of custard from pan with a knife. Cover and refrigerate 3 hours or until chilled. May be chilled overnight.

    To unmold, invert pan onto a large shallow plate or pie dish. Garnish with mango and kiwi slices, if desired.

  21. Holly Mischnick

    December 7, 2010 at 9:59 am

    Chocolate Cupcakes! (made healthy)

    1 box Devil’s Food cake mix
    1 can (15oz.) packed pumpkin (not the pie mix)
    1/2 can water

    Preheat oven to 350.
    Prepare 2 cupcake pans either with paper liners or by greasing.
    Mix all 3 ingredients well, by hand or by mixer.
    Pour mixture into pan/liners but only 3/4 full.
    Bake for 18-21 minutes or as recommended for cupcakes.

    These are indredibly moist and delicious and even better when topped with a dollop of Cool Whip Free!

  22. Sally

    December 7, 2010 at 9:41 am

    This recipe is well loved by adults, children and infants and is a great side dish to the holiday fare (or dinners year round).

    POPCORN CAULIFLOWER

    Ingredients:
    2 heads of cauliflower (2 small or 1 large) cut in florets the size of popcorn
    1/2 tsp salt
    2 tsp sugar
    1/4 tsp onion powder
    1/4 tsp garlic
    1/2 tsp paprika
    1/2 tsp tumeric
    8 tbsp olive oil

    Directions:
    Combine oil and spices. Toss in cauliflower to cover. Place on parchment lined baking sheet. Roast 30-35 minutes uncovered in 450oF oven, tossing every 10 minutes until soft, brown and caramelized.

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  24. TanyaW

    December 6, 2010 at 11:39 pm

    This is the easiest appetizer and always a hit…I had a room full of food loving Italians raving about it.

    Basil Cheesecake

    1 tablespoon melted butter
    2 tablespoons fine breadcrumbs or panko
    2 tablespoons grated Parmesan cheese
    1/2 cup pesto sauce
    8 oz. ricotta cheese
    8 oz. cream cheese softened
    2 eggs
    1/2 teaspoon salt.

    Preheat oven to 350. In a small bowl mix Parmesan cheese and breadcrumbs. Brush a 6 inch springform pan with the melted butter and coat with the breadcrumb mixture. If you don’t have a 6 inch springform, a small casserole dish or even a pie plate will work too. Mix remaining ingredients together till smooth and pour into pan. Bake for 45-55 minutes until center is set. Allow to cool before releasing cheesecake from the springform. If made in a casserole or pie pan, leave in dish. Garnish with fresh basil leaves and serve with a sliced baguette or crackers.

  25. Trista

    December 6, 2010 at 10:21 pm

    Cranberry Salsa Dip with Cream Cheese

    1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained
    1/4 cup minced green onions
    2 small (approximately 2 tablespoons) jalapeno chile peppers, cored, seeded and minced
    1/2 cup granulated sugar
    1/4 cup fresh cilantro leaves, minced
    2 tablespoons finely-grated fresh ginger
    2 tablespoons fresh-squeezed lemon juice
    2 (8-ounce) packages cream cheese
    Cranberries and/or cilantro sprigs for garnish

    Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
    Place crushed cranberries in a bowl; mix together with green onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).

    On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.

    Notes:
    • This recipe can easily be doubled.
    • Use a festive cookie cutter (Christmas tree or Star) to cut out a shape in the cream cheese and serve the Cranberry Salsa around it.
    • Use the Cranberry Salsa as a side dish with Turkey (in place of your regular cranberry dish).

  26. Kathleen

    December 6, 2010 at 8:56 pm

    Dessert (skor) Cheeseball

    1 brick of cream cheese, softened
    1 cup of butter, softened
    1/2 to 3/4 cup of icing sugar
    1 large bar of chocolate, shaved or chopped
    1/2 cup of skor bits

    Mix together cheese and butter. Add icing sugar, chocolate and skor bits.

    Pack into a saran wrapped bowl and cover in saran. Chill for a minimum of 3 hours.

    Serve with chocolate wafers.

    SOOOOOOOOOOOOO GOOD! Enjoy!

  27. shellydwaytobe

    December 6, 2010 at 7:40 pm

    I think this recipe stands out because not only is it DELICIOUS, everyone will love it, it also isn’t super unhealthy! These cookies are very flexible not like the original recipe where if you over boil by one second they’re ruined! Kids absolutely love these cookies and they get omega’s! :)

    *Healthier* no bake cookies

    * 3 tablespoons skim milk (or soy, rice, almond)
    * 1/3 cup cane sugar – you can also use agave nectar or honey
    * 1 tablespoon cocoa powder
    * 1 1/2 teaspoons vanilla
    * 1/3 cup natural peanut butter
    * 1/8 cup wheat germ (heaping)
    * 1 1/2 teaspoons ground flax seeds (optional)
    * 1 cup old fashioned oatmeal

    # Heat milk, sugar and cocoa powder over high heat until boiling, stirring constantly.
    # 2 Take off heat and stir in vanilla and peanut butter; stir until peanut butter has melted completely.
    # 3 Stir in wheat germ and oatmeal.
    # 4 Drop by large spoonfuls onto wax paper

    # 5 If you don’t have wheat germ or flax seed, just use more oatmeal.

  28. Niccim

    December 6, 2010 at 6:30 pm

    Maybe this isn’t the healthiest thing in the world, but I used to love this: make a peanut butter sandwich with marshmallows on top of the peanut butter, roast it open faced in the oven until the marshmallows are brown, then put two of them together to make a sandwich! YUM!

    You could substitute almond butter as well…

  29. Niccimo

    December 6, 2010 at 6:29 pm

    Maybe this isn’t the healthiest thing in the world, but I used to love this: make a peanut butter sandwich with marshmallows on top of the peanut butter, roast it open faced int eh oven until the marshmallows are brown, then put two of them together to make a sandwich! YUM! You could substitute almond butter as well…

  30. Alicia

    December 6, 2010 at 5:56 pm

    Well, as much as I love my sweets during the holiday season, one thing that I absolutely crave when the weather gets cold is HUGE bowl of homemade soup! It’s healthy, fresh, and comforting! Here is my recipe for

    Apple Squash Soup

    ~INGREDIENTS~
    1 tablespoon olive oil
    1 small onion, diced
    3 garlic cloves, crushed
    1 tablespoon minced fresh ginger
    1 1/2 pounds butternut squash, peeled, seeded, and cut into small cubes
    2 teaspoons sugar
    1 pound MacIntosh apples, cored, peeled, and cut into small cubes
    1 pound Granny Smith apples, cored, peeled, and cut into small cubes
    1 1/2 teaspoons chili powder
    1/2 teaspoon salt
    1/4 teaspoon dried thyme
    1 1/2 cups chicken or vegetable stock

    ~DIRECTIONS~
    Heat oil in a large pot over medium heat. Add onion, garlic, ginger and sauté 5 minutes or until onion is softened. Add squash, sprinkle with sugar, and sauté 5 minutes or until crisp-tender.

    Add apples, chili powder, salt and thyme and stir to coat. Add stock and 1 1/2 cups water and bring to boil. Reduce heat and simmer, partially covered, 30 minutes or until squash is tender. Puree until smooth either in a blender, or by using one of those hand blenders (I prefer this!).

    If you want an added richness, I swirl in a bit of cream into each bowl before serving, or you can add it right to the soup and let it warm in it. This freezes well (I would suggest freezing it without adding the cream). If you want some added nutrients, you can toss in some carrots and celery with the squash. If you do this, you may want to add more chicken stock.

    Mmmmmmmmmmmmm DELICIOUS!!!!

  31. Kim L

    December 6, 2010 at 4:37 pm

    ALMOND PECAN SQUARES:

    CRUST:
    1-1/8 cup unsalted butter, room temperature
    3/4 cup light-brown sugar, firmly packed
    1/2 tsp salt
    3 cups all-purpose flour

    FILLING:
    1/2 cup unsalted butter
    1/2 cup light-brown sugar, firmly packed
    6 tbsp honey
    2 tbsp granulated sugar
    1/4 tsp salt
    2 tbsp heavy cream
    1 cup (8 ounces) pecan halves
    1 cup (8 ounces) almonds (blanched/sliced)
    1/2 teaspoon almond extract

    1. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer with paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, for 2 mins. Add salt,mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.

    2.Press dough into a 9X13 baking pan. Prick the pastry with the tines of a fork. Chill until firm, 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.

    3. Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in the nuts and almond extract.

    Pour filling onto the cooled crust. Bake until filling bubbles for 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan to loosen. Use a sharp knife to cut into bars.

  32. Kelly

    December 6, 2010 at 4:32 pm

    Sweet and Smoky Salmon Kabobs
    Just toss salmon chunks and zucchini slices in a bowl of brown sugar and spices and thread them onto skewers for this easy, healthy main-dish grill recipe.

    Ingredients:
    12 (10-inch) metal or bamboo skewers
    2 tablespoon(s) packed dark brown sugar
    1 1/2 teaspoon(s) smoked paprika
    1 teaspoon(s) chili powder
    1/2 teaspoon(s) ground red pepper (cayenne)
    Salt
    Pepper
    2 1/4 pound(s) skinless salmon fillet, cut into 11/2-inch chunks
    2 medium (8-ounce) zucchini, cut into 1/4-inch-thick slices

    Directions

    1.) If using bamboo skewers, soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling on medium.
    2.) In large bowl, combine sugar, paprika, chili powder, red pepper, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Rub mixture between fingers to break up any lumps of sugar. Add salmon and zucchini and toss to evenly coat with spice mixture.
    3.) Thread zucchini slices, 2 at a time and alternating with salmon, onto skewers. Place on hot grill grate and cook 9 to 11 minutes or until salmon turns opaque throughout, turning occasionally.

  33. Rachel

    December 6, 2010 at 4:24 pm

    This recipe has been in my family for generations. I have warm memories of arriving at my Grandmother’s house for Christmas brunch as smelling the sweet aroma of this freshly baked coffee cake. Even though this recipe is a Christmas tradition for us, my mom makes it for us kids year round whenever we come home to visit. And now, I, too, make this delicious recipe for my own family on special occasions. It is a wonderful recipe that isn’t too sweet and is absolutely addicting. Enjoy!

    Cinnamon Buttermilk Coffee Cake

    2 C sifted whole wheat flour
    2 C firmly packed brown sugar
    1/2 C real butter
    2 eggs
    1 C buttermilk
    1 tsp baking soda
    1 heaping tsp cinnamon
    1/3 C whole wheat flour

    Preheat oven to 350
    Butter a 9×13″ pan
    Mix 2 C flour and brown sugar
    Cut in butter until mixture resembles coarse meal
    Sed aside 3/4 C for topping
    Stir together baking soda, cinnamon, and 1/3 C flour
    Add to first mixture
    Add eggs and milk
    Mix only until dry ingredients are moistened
    Pour into buttered pan
    Sprinkle reserved sugar/flour mixture over top.
    Bake 50-60 min.

  34. Ludovica

    December 6, 2010 at 4:17 pm

    Homemade Hezelnut chocolate cream

    Everybody likes chocolate cream….and so do my two children.
    For a long time, one of my most challenging cooking struggles have been feeding them mindfully and thoughtfully without making them feel the “about a boy” syndrome (do you remember that the mother “healthy”homemade bread was thrown in the park lake by her child and killed the duck?)
    For me, one of the foods that can emblematically embrace the wise compromise between “healthy” and “social convenience” is Nutella.
    So, proud to fight the system, I let my children eat … our own version of it!

    It all begun as an interesting experiment, but I can tell, since that day, that chocolate cream has become our favorite, overtaking the original one! ;-)

    So this is “my” version:

    200 gr black chocolate, diced
    160 ml of milk
    100 gr raw hazelnuts
    100 gr sugar or honey, or agave
    90 ml extra virgin oil.

    In a mixer, whip hazelnuts and sugar. Then add the diced chocolate and pour them until they have the consistency of flour. In a casserole at low gas, put milk and oil stirring for half a minute, then adding the flour mixture, stirring continuously for about 7 minutes.
    Spill the hot cream in a jar and let it cool down before serving on bread, cookies or using for filling a cake.

    It’s been told it could last more than 15-20 days, if well refrigerated…but somehow we don’t know by our own experience! ;-)

  35. Leslie Rogers

    December 6, 2010 at 3:20 pm

    Ricotta Cookies

    Cream together 2 cups of sugar and 2 sticks of butter.

    Next, beat in 2 tsp. of vanilla, 2 eggs, 2 tbsp. of baking powder, 1 tsp. of salt, and 4 cups of flour.

    Finally, stir in 15 oz. of ricotta.

    Bake 8-10 minutes at 350. Even more delicious when topped with a confectioner’s sugar glaze.

  36. Amber

    December 6, 2010 at 1:54 pm

    Hello,
    I’ve only made these a couple of times but my family loves them & I hope you do too! I’m
    looking forward to trying your rugelach soon!

    Chocolate Peppermint Cupcakes

    Cupcakes
    1 cup all-purpose flour
    1/2 cup unsweetened cocoa powder
    1/2 teaspoon salt
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 cup buttermilk
    4 tablespoons unsalted butter, melted
    1 teaspoon pure vanilla extract
    5 large eggs, room temperature
    3/4 cup sugar
    1/2 cup semisweet chocolate chips

    Filling
    3/4 cup whipping cream
    5 or 6 Ghirardelli peppermint bark pieces, chopped finely
    1 tablespoon sugar

    Ganache
    2/3 cup semisweet chocolate chips
    1/3 cup heavy whipping cream
    1 tablespoon cold coffee (I use 1/2 caffeinated brew when I made the coffee)

    Peppermint sugar sprinkles or crushed (very finely) peppermint candies

    Preheat the oven to 350 degrees F. Line the cupcake tray with paper liners.

    Sift the flour, cocoa powder, cinnamon, salt, baking powder and baking soda in a large
    bowl. Set aside. In a small bowl, combine the buttermilk, butter and vanilla, set aside.

    Add the eggs and sugar to the bowl of a stand mixer with whisk attachment and beat until
    the mixture is thick and forms ribbons, about 5 minutes. With mixer on medium speed,
    slowly add the buttermilk mixture, until just incorporated. Fold in the flour mixture
    until just combined, then fold in the chocolate chips and cherries. Fill the cupcake tins
    3/4 full with the batter. Bake until a toothpick inserted in the center of a cupcake comes
    out clean, about 15 to 17 minutes.

    Let cupcakes cool for about 30 minutes. Hollow out the cupcakes using a small melon baller
    or tomato corer. Save the hole taken out to put back in after cupcakes are filled.

    To make filling whip heavy cream until thick consistency, put sugar into cream into cream
    before beginning to whip the cream. After cream is whipped in fold in peppermint bark
    pieces. Put whipped cream into a ziploc bag and clip a small corner to put the cream into
    the hollowed out cupcakes. Retop the cupcakes with reserved pieces of cake. It’s okay if
    it squishes out.

    To make ganache heat chocolate chips, coffee and cream on medium low on the stove. Keep
    stirring just until chips begin to melt. Remove from heat and continue stirring until
    chips are fully melted and all ingredients are combined. Spoon onto top of cupcakes. It
    is not necessary to fully frost the cupcakes, I usually just slightly cover the cakes and
    most have exposed whipped cream showing. Top with sprinkles/crushed peppermint.

    • Amber

      December 6, 2010 at 1:55 pm

      My email is incorrect in this post, sorry but I corrected it for this one.

  37. Kat

    December 6, 2010 at 12:57 pm

    Carrot Secret Soufflé

    Your kids will never know they are eating Carrots!

    This is an amazingly easy and delicious recipe, and EVERYONE loves it. A friend of mine shared it with me a few years back, and its been on every Holiday table with our family since then.

    Your kids will never even guess they are eating carrots. It has a light, airy texture, sweet flavor, and it just really different an unexpected on the table.

    1 lb carrots (a bag of the baby carrots)

    4 oz melted butter

    3 eggs

    1/2 cup sugar (I tend to only use about 1/4c and that is plenty sweet)

    3 Tablespoons flour

    1 tsp baking powder

    1 tsp vanilla

    Salt to taste

    Boil carrots in salted water until soft, drain.

    Blend all ingredients in a blender until they resemble a milk shake.

    Pour into greased 8×8″ glass pan

    Bake at 300 degrees for 45 minutes. (Until center is no longer wobbly — sometimes takes longer)

    You can double the recipe — use a larger pan and bake for an hour or more.

    • Karen D.

      December 7, 2010 at 7:31 am

      I love carrot souffle! We make this every holiday and every time someone asks for the recipe. Definitely a great recipe!

  38. Michelle B

    December 6, 2010 at 11:12 am

    This is nice and easy when you are busy making the more time consuming parts of a holiday meal…and it’s tasty too! I adapted this recipe from a cookbook that I borrowed from the library years ago and unfortunately don’t remember the title.

    Mashed Sweet Potatoes with Maple Syrup and Toasted Pecans

    1 1/2 sweet potatoes
    1 tbsp vegetable oil
    1/3 cup chopped pecans
    1/4 cup maple syrup
    1/4 cup unsalted butter
    1/4 tsp salt
    freshly grated nutmeg, to taste
    pinch cayenne

    Scrub sweet potatoes, dry, and coat with oil. Pierce with a fork and bake on baking sheet in oven at 350 degrees F for 45-60 minutes until tender. Let cool until you can handle them and peel.

    While the potatoes are in the oven. Toast the pecans either in a frying pan or in the oven.

    Place sweet potatoes, butter, syrup, salt, nutmeg, and cayenne in a bowl and mash until smooth. Transfer to a warm serving dish and top with pecans.

    Makes 4 servings and easily scaled up

  39. Sara

    December 6, 2010 at 10:42 am

    I tend to go very simple and classic with holiday meals (i.e., brussels sprouts roasted with olive oil, salt and pepper), so I’ve been racking my brain for a great “recipe”. For Thanksgiving, I found a great recipe at http://www.christiescorner.com for an eggless pumpkin pie ice cream. WE DEVOURED IT. Even people that don’t like pumpkin pie ate it!

    Pumpkin Pie Ice Cream

    Makes about 1 litre

    Ingredients

    2 cups whipping cream (35%)
    1 cup whole milk
    1/2 cup sugar
    1 1/2 tsp ground cinnamon
    1/2 tsp nutmeg
    1/2 tsp ground ginger
    1/2 tsp ground cloves
    1/2 tsp ground allspice
    1/8 tsp salt
    1/2 tsp vanilla
    1 cup pumpkin puree
    Instructions

    Gently heat the cream, milk, sugar, spices and salt over medium heat until the sugar has dissolved and bubbles form around the edge of the pan.
    Stir warm cream into the pumpkin along with the vanilla.
    Chill the mixture in the refrigerator until cold.
    Freeze in an ice cream maker according to manufacturer’s instructions.

  40. Karen D.

    December 6, 2010 at 9:49 am

    My dad and I transformed a favorite Christmas cookie recipe to eliminate refined sugar. We discovered that the resulting M-M-Mumbles made with honey were even more delicious than those made with white sugar.

    NEW AND BETTER M-M-MUMBLES
    FILLING
    3 CUPS RAISINS
    1 T CORNSTARCH
    1 ½ CUP WATER
    3 T LEMON JUICE
    3/8 CUP HONEY

    TOPPING
    ½ CUPS HONEY
    ½ CUP BUTTER
    ½ Tsp SALT
    ½ Tsp BAKING SODA
    1 ¾ CUP FLOUR
    1 ¾ CUP ROLLED OATS

    Add honey and butter to mixing bowl. Cream together. Add flour, salt, baking soda and oats. Mix until well incorporated.
    Spread ½ mixture in 9×13 greased pan.
    In sauce pan combine all filling ingredients. Cook slowly until mixture thickens. Spread mixture as a second layer in the pan.
    Spread remaining topping over filling.
    Place in 350 degree oven for 15 minutes or until lightly browned. Let cool before cutting.

  41. Jenny

    December 6, 2010 at 9:23 am

    Fig and Goat Cheese bread.
    This is the kind of recipe where I don’t really measure, I just throw it all on top and it always is a hit!

    1 sheet of puffed pastry
    1 jar fig preserves
    8oz of so of prociutto
    4oz goat cheese.

    Lay out puffed pastry flat and bake until just lightly browed (10mins at 350). Spread fig jam over while still warm, slice prociutto and spread on top, then sprinkle goat cheese. Bake until warm and melty. Delicious!!

    • Kat

      December 7, 2010 at 10:29 am

      This sounds outrageously good – I’m trying it for a girls night next week!

  42. Caryn

    December 6, 2010 at 7:37 am

    I was trying to come up with a recipe that was fresh and some what healthy. I looked through my cards and found this recipe it seems perfect for your website.
    Feta and Walnut Dip
    1/2 cup milk
    1 1/2 c feta
    1/2 c toasted walnuts
    3-4 sprigs fresh oregano
    1 tsp pepper
    Place all the ingredients in a food processor and blend until smooth. Serve with pita chips, carrots or celery.

    Thanks for your wonderful website. My three kids (all under 5) and I love to watch the quick videos and then go try the recipes. Graham crackers and Beet cookies are the winners so far.

  43. Sarina

    December 6, 2010 at 5:54 am

    My son is 5 and loves Spinach Artichoke Dip (minus the artichokes!). He doesn’t eat too many vegetables. So when he was having an allergic reaction to cream cheese, so I needed revise the recipe. My husband thinks this is the best version of this dip by far. Here it is…

    Ryan’s Spinach Dip

    1 package (10oz) frozen chopped spinach (thawed and dry)
    1 clove garlic-minced
    1 1/4 C. grated parmesan cheese (we like grano padano from costco)
    3/4 C. sour cream
    3/4 C. mayonnaise
    1 (14 oz.) can artichoke hearts-chopped (optional)

    Preheat oven to 350 degrees.
    Mix all ingredients. Place in pie plate. Cook for 25-30 minutes until lightly brown on top.
    Serve with pita chips (We love trader joe’s).
    ENJOY!

  44. Kate

    December 6, 2010 at 2:51 am

    I don’t eat cranberries with turkey, nor am I especially found of their tartness in salad, but I love the way they add a festive spirit to holiday decorations. This cake removes any edible prejudice I have toward the little red berries. It becomes a dessert in demand this time of year and is a beautiful cake to gift. Hint: Be sure to include the recipe with the cake. . . you’ll get a request for the recipe if you don’t.

    Evie’s Mom’s Cranberry Coffee Cake

    1 tsp. baking powder
    1 tsp. baking soda
    2 c. flour
    ½ tsp salt
    ½ c. butter
    1 c. sugar
    2 eggs
    1 c. sour cream
    1 tsp. almond extract
    1 can whole cranberry sauce
    ½ c. sliced almonds

    Combine baking powder, soda, flour, and salt and mix together. Set aside. In a mixer, cream the butter and sugar. Add eggs one at a time, mixing well. Add dry ingredients alternately with sour cream to the creamed mixture. Add almond flavoring and mix well. Grease and flour a spring form Bundt pan. Using about 1/3 batter use a spatula to spread layer in pan. It takes a bit of time to spread each layer of batter because it will be a thin. Spread about 1/3 can of cranberry sauce on top of the batter. Repeat layers ending with the batter. (Note: You will have 1/3 can of cranberries left over.) Sprinkle with nuts. Bake 55-60 minutes in 350 degree oven. Cool 5 minutes then frost in pan with mixture of ¾ cup powdered sugar, 2 T. warm water and ½ tsp. almond extract. Cool thoroughly before removing from pan.

    • tree

      December 11, 2010 at 2:21 pm

      This recipe sounds perfect! Have you made this in individual mini loaf pans before and how did it turn out? I was thinking of making these for neighbors and teachers. Thanks for this wonderful recipe!

  45. Janine

    December 6, 2010 at 12:39 am

    I’ve been racking my brain trying to think of a recipe to post. Alas, my mind is blank! I will put out there, though, that ANY recipe you can create that is allergen free would be a huge help. My son is allergic to dairy, egg, peanut, tree nut and sesame. I know you have recipes that are free of one allergen, but it would be helpful to see recipes that are free of more of the top eight allergens (peanut, tree nut, egg, dairy, wheat, soy, fish, shellfish). Food allergy is becoming more prevalent in our children – one in 17 children under the age of 3 suffers from food allergies(www.foodallergy.org). I know it’s very hard to tailor recipes to everyone, but seeing more recipes that are allergen free would be FANTASTIC! Thanks for this site….it’s wonderful!

  46. wendi

    December 5, 2010 at 10:49 pm

    Monkey Bread, My favorite Christmas tradition in my family!

    18 frozen dinner rolls
    1 package regular butterscotch pudding mix (3 oz instant or instant)
    1/2 cup brown sugar
    1/2 cup melted margarine
    1/2 cup chopped nuts

    Place frozen rolls in a greased pan. Sprinkle on the dry pudding, then the brown sugar. Pour the melted margarine over all. Sprinkle on the nuts. Cover with foil. Place a dish towel over foil and let set on counter overnight. In the morning, remove dish towel and bake at 325 F. for 30 – 40 minutes. Let stand 5 minutes on cooling rack. Take off foil. Invert onto serving plate.
    Side note: Could be prepared in the morning and put in oven to bake in evening.

  47. AisaMarie

    December 5, 2010 at 9:31 pm

    Best Sweet Potato Casserole EVER with the perfect amount of sweetness!
    Even the non-yam relatives loved these (including me)
    A Thanksgiving favorite:)
    Courtesy of one of my favorite food blogs…..BakedBree!

    For the topping:
    1/4 cup melted butter
    1/2 cup brown sugar
    1/3 cup flour
    1 cup pecans halved
    2 Tablespoons maple syrup

    For the sweet potatoes:

    6 small sweet potatoes, peeled and diced
    2 Tablespoons butter
    1/4 cup milk
    1/4 cup freshly squeezed orange juice
    1 teaspoon vanilla
    1/4 cup sugar
    1/4 cup maple syrup
    1/2 teaspoon salt
    3/4 teaspoon freshly grated nutmeg
    3/4 teasspoon cinnamon

    Mix all of the topping ingredients well, leaving no lumps. Then add the pecans.
    Set that aside for later.
    Peel and cube the potatoes.
    Boil until soft.Mash the sweet potatoes with a potato masher. Stir in the butter, milk, orange juice, vanilla, sugar, maple syrup, salt, nutmeg and cinnamon.
    Spray your dish with nonstick cooking spray and add the potatoes to casserole dish.
    Spread pecan topping over casserole delicately.
    I like to double the topping so it completely covers the casserole:)
    Bake @ 350 for 45 min or until warm throughout.
    Enjoy right out of the oven….We had the leftovers the next day but for dessert and my 3 yr old ate them up.

  48. Melissa

    December 5, 2010 at 9:29 pm

    So this is a very decadent, very simple, and (at least in my opinion) very delicious holiday treat. I learned this recipe from a professor many many years ago during a cookie exchange. You could, of course, make these treats any time during the year. In our family, though, these are special holiday treats that we make to share with our friends and neighbors. We also make extra to keep for ourselves :>

    ** bonus**
    little ones can help with many of the steps, making this a fun family activity, too!

    GINGER ROSEMARY SHORTBREAD

    2 cups softened butter
    1 3/4 cups sugar
    4 cups flour
    1 teaspoon salt
    2 large eggs, beaten
    1 cup chopped crystallized ginger
    3 tablespoons chopped fresh rosemary
    Beat butter and sugar until light.
    Sift together flour and salt and add to butter and sugar.
    Add three quarters of the beaten eggs, saving the rest for
    the glaze. Add in ginger and rosemary. Spread in 9-by-13-
    inch pan.
    Mix together reserved egg and 1 tablespoon water;
    brush over batter. Bake at 350°F for about 35-45 minutes,
    or until tester comes out clean. Cut when cool.

  49. Katherine

    December 5, 2010 at 9:26 pm

    My favorite recipe:
    It was in a Dutch cookbook from my grandpa’s and his sisters’ church. They were full-blooded Dutch, and my grandma now makes them every year for Christmas! Everyone LOVES them! However, since my grandma is getting older (78) she has requested that I make them this year-I hope you enjoy them!!

    Bon Bons

    1/2 Cup of butter
    3/4 Cup of crushed graham cracker
    1 Cup of chunky peanut butter (or smooth peanut butter, however, if you use chunky, make sure they are smaller chunks)
    2 Cups of powdered sugar

    Roll ingredients into balls and put in the refrigerator. Melt 12 oz. of chocolate chips (my grandma uses chocolate bark). After the balls are chilled, dip the balls into melted chocolate until it is fully covered. Set aside on wax paper.

  50. Tara

    December 5, 2010 at 7:36 pm

    Buckeyes

    Ingredients

    1 1/2 cups peanut butter
    1 cup butter, softened
    1/2 teaspoon vanilla extract
    6 cups confectioners’ sugar
    4 cups semisweet chocolate chips

    Directions

    In a large bowl, mix together the peanut butter, butter, vanilla and confectioners’ sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
    Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
    Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
    Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

    *There are several variations in which you can add rice krispies or white chocolate as well

  51. Tess

    December 5, 2010 at 6:10 pm

    “Viennatarta cookies”

    These cookies are inspired by a cake my mom always made during the holidays called “viennatarta” which was an aged almond cake layered with spiced prunes, iced with royal icing.

    Here is the recipe:

    Dough:
    2 cups all purpose flour
    1 cup semolina (“wheatlets” find it in the hot cereal aisle)
    1 tsp baking powder
    3/4 cup icing sugar
    1/4 cup milk
    1 cup butter at room temperature
    1/2 tsp almond extract

    Filling:
    2 cups prunes, pitted
    1/2 cup chopped almonds
    3/4 tsp cardamon
    3/4 tsp cinnamon

    Preheat oven to 350. Line cookie pan with parchment paper. In a large bowl, combine flour, semolina, sugar, and baking powder, mix well. Next, add butter, milk, almond extract, to dry ingredients and combine until dough is formed.

    For the filling, put the dates and spices into a food processor, and process until it is an even consistency and forms into a ball.

    The cookie is shaped and decorated like “Maamoul”. 522522200To form the cookie, you can take a ball of dough, fill it with the filling and fold the dough over top. Then place it on the pan and finish shaping and decorating with a fork. You can also make loops by making a snake of dough, flattening it, make another skinny snake of filling, place it in the middle then roll it so the dough enveloped the filling. form into circles, or just cut into fingers, then decorate by pressing with a fork. Or make little “tarts” make a crust with the dough, and put a flattened circle of filling in the middle and bring up the sides of the dough. Decorate with a few chopped walnut pieces.

    When they are cooked they will look and feel dry, don’t overcook! after they cool, sprinkle lightly with icing sugar.

  52. amanda lemieux

    December 5, 2010 at 5:52 pm

    this is unfotunetly not a very healthy recipie and now having my son i am looking for a healthier spin on it. so if u have suggestions i would be welcome to hear them. it is very good and i get requests every christmas for more!
    it does make a lot because you use at least one or two boxes or bags of everything listed. and it can be made without the nuts…. i don’t make mine with nuts.

    Nuts and Bolts

    Life cereal or Chex cereal

    Shreddies cereal

    Cheerios cereal

    Pretzels sticks or/and twists

    Onion rings – broken up

    Corn chips

    Taco chips – broken up

    Bugles

    Peanuts

    Cheese nips

    Cheezies

    Croutons – onion and garlic

    Triscuits – broken up

    Cashews

    BBQ peanuts

    Add anything else you feel might be good.

    Dump all of the above ingredients into large garbage bag.

    Melt 2 ½ lbs margarine in sauce pan. Add 10 tbsp Worchester sauce, 5 tbsp garlic salt, 5 tbsp garlic powder, 2 tbsp seasoning salt and 2 tbsp butter flavored salt. Mix together well.

    Drizzle mixture over ingredients in large garbage bag. Close bag and roll and tumble to distribute seasonings. Put into large pan and bake at 350 degree oven until roasted. Stir and check every few minutes.

  53. michelle

    December 5, 2010 at 4:29 pm

    delco cookies

    (since moving away from southern california, I crave these and love to send them as gifts, they get better with a few days in shipping!) no matter how much these sound like rugelah, they are not!

    photo and recipe
    http://www.flickr.com/photos/49754167@N00/3121013732/

    ingredients
    all at room temperature!
    8 oz unsalted butter ( in the US that is two sticks)
    8 oz cream cheese, block kind not from the tub
    2 cups all purpose flour

    filling
    8-10 ounces cold preserves or jelly
    (I used apricot, but any you like would be good)

    topping
    1 egg, beaten
    approx 3/4 cup granulated sugar
    about 1/4 cup powdered sugar

    cut the butter and cream cheese into even sized chunks and run in the food processor until evenly blended, then open top and add 1 cup flour, incorporate and then reopen and add the other cup flour, do not overmix, but when it forms up like it wants to be a ball

    then on a well floured surface with well floured hands and pin, take a third of the dough (yes this dough may seem loose or light to you but believe me it holds up) and form into a ball and knead just a little until it will roll out, mine rolled about 1/4 inch thick into a circle about 14 inches in diameter, does not need to be a perfect thickness or circle….i then took the straight edge of a hard scraper and cut this ovalish circle into about 10-14 sections about 2×3 inches is the best size but I made some huge ones too, just to play around and see how they baked, they are best when the final product is 2-3 bites, and they do shrink in the oven, I cut the dough into these sections then when they were all cut i put them all on a sheet tray that was buttered (with the butter wrappers from the butter in the dough) even on non-stick trays they like to stick and the pans can be a pain to clean! they stick horrible to silpats!

    I put 1 teaspoon preserves in the middle of the dough portion and picked up and pinched two sides together around the apricot preserves (on some I put too much and it really needs to be just a little since it melts and spreads in the oven) After the whole tray was filled and pinched, I beat an egg and with a pastry brush egg washed the tops, dough and preserves alike to get the sugar to stick, I generously sprinkled granulated sugar over each one and put in a 375 degree F oven for 15 minutes, remove from oven and let cool on the tray for 20 minutes, then remove from cookie sheet and place on cooling rack…I sprinkled them generously with powdered sugar while holding a pie plate under the cooling rack to catch and reuse the powdered sugar…..I had some warm, good but not great, but the next morning….AFTER they were completely cooled WOW the flavor was much better…so plan on lots of cooling time especially if you want to put then in a tin or on a plate as a gift, they hold up better in movement when more than 12 hours old and still taste better and better a few days old! I store them in a tin with the lid askew so they do not soften up again, I have tried them in the fridge as well and that works well in airtight containers, just not more than 3 days in the fridge cause they never last that long! Hope the hints help, I am new to all this and wish I had better skills!

    thanks for the chance to win such cool prizes!!!!

  54. Missy

    December 5, 2010 at 4:06 pm

    Deluxe Potato Casserole

    Ingredients
    1 can (10 3/4 ounces) condensed cream of chicken soup
    1 cup (8 ounces) sour cream
    1/4 cup chopped onion
    1/4 cup (1/2 stick) plus 3 tablespoons melted butter, divided
    1 teaspoon salt
    2 pounds potatoes, peeled and chopped
    2 cups (8 ounces) shredded Cheddar cheese
    1 1/2 to 2 cups stuffing mix

    Directions

    Combine soup, sour cream, onion, 1/4 cup butter and salt in small bowl.
    Combine potatoes and cheese in CROCK-POT® slow cooker. Pour soup mixture over potato mixture; mix well.
    Sprinkle stuffing mix over potato mixture; drizzle with remaining 3 tablespoons butter. Cover; cook on LOW 8 to 10 hours or on HIGH 5 to 6 hours, or until potatoes are tender.

    Makes 8 to 10 servings

  55. Mary Luty

    December 5, 2010 at 12:19 pm

    Ok, here it is. Its a family vegetable dish served at every Christmas dinner. It came from a member of my Mum’s family and has a very bizarre name and no one know why? Everyone I serve this to, loves it.
    Now, I am no chef and have no idea how to make a “recipe” out of it, but I will give it a go.

    Molly Parkins

    6 parsnips, cut into sticks
    2 tomato, skinned and diced
    heavy cream
    sharp cheddar cheese, grated

    Steam the parsnips till they are just getting soft.
    In a medium dish, layer the parsnips, tomato, pour some cream over and add cheese. Repeat two more times.
    Cover and cook in 375 oven for 30 mins, remove cover and cook till cheese browns on top.

    Feel free to change it up with different cheese and milk, your the expert!

    Thanks for all the amazing recipes!

  56. Kristin

    December 5, 2010 at 11:06 am

    Simple and Delish!!

    Italian Wedding Soup

    Mini meatballs – Combine the following:
    1 pkg. ground turkey
    1/3 cup milk
    1/3 cup Parmesan cheese
    1 Tablespoon parsley
    1 tsp. oregano
    1 tsp. garlic minced
    1 tsp. salt
    1/4 tsp. pepper
    pinch nutmeg

    Soup
    In a large pot, geat a little olive oil and add:
    3 carrots, sliced thin
    1 chopped onion
    2 stalks chopped celery
    1/2 tsp. oregano
    When veggies are soft, add:
    8 cups chicken broth
    4 cups water
    1 bay leaf
    Cover and bring to simmer.
    Make tiny, spoon sized meatballs and drop into simmering soup. They will rise to the top of broth when they are cooked. When all the meatballs are dropped into the soup, add:
    1 cup orzo pasta
    and simmer 15-20 minutes. Add:
    1 handful chopped spinach.
    Serve with a sprinkling of Parmesan cheese and a spoonful of basil pesto. YUM!

  57. Christine

    December 5, 2010 at 10:03 am

    These are pure decadence but a must at Christmastime for our family gathering. Enjoy :)

    Chocolate Truffle Cookies

    4 (1 ounce) squares unsweetened chocolate, chopped
    1 c. semi-sweet chocolate chips
    6 T. butter
    3 eggs
    1 c. sugar
    1 1/2 tsp. vanilla
    1/2 c. flour (no this isn’t a typo:)
    2 T. cocoa powder
    1/4 tsp baking powder
    1/4 tsp salt
    1 c. semi-sweet chocolate chips
    powdered sugar for rolling

    In microwave melt unsweetened chocolate, 1 c. chocolate chips, and butter. Stir occasionally until smooth. Remove and set aside to cool.

    In large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in vanilla and chocolate mixture until well mixed. In a separate bowl, combine the flour, cocoa, baking powder and salt. Gradually stir into the dough. Fold in the remaining 1 c. chocolate chips. Cover dough and chill 1-2 hours. Roll into balls (hands will get sticky) then roll in powdered sugar.

    Bake @ 350 degrees for 9-11 minutes. Cool 5 minutes.

  58. Emily

    December 5, 2010 at 8:20 am

    There’s a breakfast casserole my mom used to make with cheddar, pepper jack, eggs and hash browns (not bread). There is no sausage in it and no mushrooms. If anyone wants to add that recipe, my family will love you forever :)

  59. Karen

    December 5, 2010 at 7:37 am

    A favorite since I was a child – Ice Box Cake
    My grandmother used to make this for my mom when she was a kid and she has passed it down. Now my daughter loves it too!

    Ingredients:
    4 cups of milk
    1 package vanilla pudding (not instant)
    1 package chocolate pudding (not instant)
    Cinnamon graham crackers
    9×9 dish

    Layer graham crackers in bottom of dish. Cook pudding as directed then pour chocolate on top of crackers. Place another layers of crackers on top of that. Then pour the vanilla pudding on top. Sprinkle a few crushed crackers on top. Refrigerate until cold then serve. So easy and delicious – a true comfort food. I hope you enjoy as much as we do!
    Would love to know if there is a healthier way to serve this up. We just started making your graham crackers – I think I will try using those next time!
    Thank you for a great website!

  60. Irina

    December 5, 2010 at 12:16 am

    Beef (or chicken or turkey) salad

    meat (some bones for the stock and some lean cuts to make it easier for the salad) (1lb?)
    several carrots (3?)
    1 parsnip
    several potatoes (3?)
    pickles (I use dill pickles) (one big jar?)
    mayo (or substitute) (couple of spoons?)
    mustard (spicy brown is my favorite) (1 teaspoon?)
    (+ one onion, celery, salt and whatever else you like to add for the stock)

    Whenever I make meat stock, this comes next!
    At all big holiday meals we serve this as an appetizer, on small plates that I let the kids decorate.
    I am sorry I cannot give concrete quantities, I never measure/count things, I play it by ear and adjust by taste.
    When I make stock, I boil in it extra meat,carrots and parsnip. I boil the potatoes separately.
    You can shred the meat, I prefer to chop it in small pieces, such that it has more texture.
    I also chop the boiled carrots, parsnip, potatoes and pickles and mix everything up in a big bowl.
    I would say everything is 1/4 to 1/2 inch pieces.
    Since the vegetables are pretty sweet, I use a lot of pickles to get it taste a bit tangy. I usually add a bit of each, mix them up and taste (or ask my kid or hubby to taste it) until I get the desired flavor.
    I add just enough mayo to glue things together and a bit of mustard.
    It needs to stay in the fridge for a good few ours, it is good well chilled.
    For the special meals I use pickles, olives, hard boiled eggs and red bell pepper to decorate the plates. I cut thin slices, both long and round and I let the kids play. They love to make flowers, funny faces and all sorts of other figures. It is always cheerful and colorful.
    I hope you enjoy it!

  61. Naomi

    December 4, 2010 at 9:47 pm

    “MINI GO-GO-GO GOAT PIZZAS”

    My children love these appetizers right before Christmas dinner.

    1 Trader Joes Whole Wheat Pizza Dough
    1 package of goat cheese (Trader Joes sells them)
    1 container pizza sauce
    1 tbsp Olive Oil
    1 small bunch of broccoli
    1-2 small granny smith apples cut thinly

    Preheat oven to 400 degrees.

    1)Roll out pizza dough into a 8 by 10 rectangle and pre-cut in 3 by 3 squares.
    2)Brush lightly with olive oil and then bre bake for 5 minutes. Allow time to cool and then add pizza sauce.
    3)Top with toppings of go go go goat cheese and broccoli and apples on each square.
    4)Bake for another 10-15 minutes watching closely for the edges to not burn.
    *** For a twist add fresh tomatoes, thinly sliced bell peppers, sun-dried tomatoes or spinach.****

    Allow to cool for 7-10 minutes on a cooling rack and cut into squares on the pre-cut edges previously. Serve and enjoy makes about 6-8 servings.

  62. Shana Noyes

    December 4, 2010 at 8:29 pm

    Easiest and best Christmas Morning breakfast that you can make. Kids love to crush the crackers and stir everything together in a big bowl. Better yet, you can make it the night before, cover with foil, put it in the fridge and bake it the next morning!

    Christmas Morning Eggs

    6 eggs
    1 quart whole milk
    1 lb deli ham, sliced extra thin
    1 lb shredded cheddar cheese
    24 crushed saltine crackers

    Mix everything together, bake at 350 degrees for 1 hour

    Enjoy!

  63. brooke

    December 4, 2010 at 6:28 pm

    My Mom’s Dill dip. We serve it with fresh veggies at every single family occasion.
    2/3 cup Hellman’s
    2/3 cup sour cream
    1 tsp Beau Mondae
    1tbl fresh chopped green onion
    1 tbl parsley dried
    1 tsp Dill Weed ( I sometimes add a tiny bit more)

    Blend and stir in a small bowl
    Chill-best if made day before serving

    I typically double this recipe when hosting guests. It is soooooo yummy!!!

  64. Jewel

    December 4, 2010 at 4:13 pm

    This is one of our favorite family recipe, we make these all year long. I guess not really a holiday recipe, but these are always requested when our family gets together.

    Cottage Cheese Patties

    2 cups Quick Oats
    2 cups Cottage Cheese
    1/2 tsp Onion Powder
    1/4 tsp Garlic Powder
    1 1/2 tsp. Chicken Seasoning (We use McKay’s Chicken Broth and Seasoning, it is a vegan
    chicken seasoning)
    1/4 tsp Poultry Seasoning
    2 Eggs
    4 TBSP milk
    2 tsp Oil

    Mix all together. Heat frying pan or griddle over medium heat. Add extra oil and fry on both sides (about 5 minutes each side). Place patties in a casserole dish.

    Tomato Sauce Topping

    1 can Tomato Soup
    2 TBSP Ketchup
    1 TBSP BBQ Sauce

    Mix together, spoon over cottage cheese patties. Heat oven to 350. Place patties with tomato sauce in oven for 30 minutes. Serve.

  65. Nicole K.

    December 4, 2010 at 3:25 pm

    This is such an indulgence…so it’s usually only made once or twice a year. I always bring it to my family Christmas party….and I always leave with an empty dish! It’s SUPER easy!

    Fluffy Baked Cheese Dip
    8 ounces Cream Cheese (softened)
    8 ounces grated parmesan cheese
    8 ounces sour cream
    8 ounces mayo

    Beat all ingrediants with a hand mixer until well combined. Spread into lightly sprayed (with PAM) 8×8 (or size equivalent) pan.
    Bake uncovered at 350 for about 30-45mins or until brown on top and bubbly. Cool slightly and serve with Triscut crackers. Hope you like it, Merry Christmas! :)

  66. Kristin J.

    December 4, 2010 at 2:47 pm

    Teeny Zucchini Pizza Part-ay!

    1 medium sized zucchini chopped into thin round slices
    1 egg, beaten
    1 cup cornmeal
    1 cup of brown rice crumbs (or your choice of breadcrumbs)
    1 jar of homemade or choice of tomato sauce
    grated cheese (I used chedder)
    dried basil

    Preheat oven to 400*

    Thinly slice the entire zucchini, the thinner slices tend to crisp up more than thicker slices.

    Crack egg into bowl and beat. Place cornmeal in a bowl or bag and the rice crumbs into a separate bowl or bag.

    Take the thinly sliced zucchini round and coat it with the cornmeal, remove and dip in to the egg, then once again remove it from the egg and place it in the bag/bowl of brown rice crumbs – make sure the slice is fully coated on both sides.

    Place the breaded zucchini piece on a baking rack with a baking sheet placed underneath.

    Continue this until all the zucchini pieces are coated. Take the baking sheet with the baking rack and place it in the oven for about 15 minutes then remove from oven. Take a spoon and spread desired amount of tomato sauce on each zucchini slice, about a teaspoon on each slice, depending on how saucy you like your “pizza”.

    Once each slice is lathered with tomato sauce, sprinkle with basil followed by the grated cheese.

    Place back into the oven for another 5-10 minutes. The cheese will look nice and melted and the zucchini slices will look crisp around the edges.

    Remove from oven, let them cool slightly and enjoy!

    My toddler LOVES these and always asks for more! Great for an appetizer at a par-tay!

  67. Stephanie C

    December 4, 2010 at 2:33 pm

    Candy Cane Crisps

    1 cup butter or margarine, softened
    1 1/4 cups powdered sugar, divided
    1 1/2 teaspoons vanilla
    1 1/3 cups all-purpose flour
    1 cup rolled oats
    1/2 teaspoon salt
    3/4 cup coarsely crushed peppermint candy canes, divided
    Preheat oven to 325 F. In large bowl with an electric mixer, beat butter and 1 cup powdered sugar until creamy; beat in vanilla. In another bowl, stir together flour, oats and salt; gradually add to butter mixture, blending thoroughly. Add 1/4 cup crushed peppermint candies; mix until well combined. Roll dough into 3/4″ balls, then roll in remaining 1/4 cup sugar to coat. Place balls about 2 inches apart on greased and floured baking sheets. Flatten cookies with fork, making a crisscross pattern with fork tines. Sprinkle each with 1/2 teaspoon crushed peppermint candies. Bake 18 to 20 minutes or until edges are lightly browned. Let cool on baking sheets 2 to 3 minutes; transfer to wire racks to cool completely. Store in airtight containers.

  68. Michelle W

    December 4, 2010 at 10:50 am

    My kids who aren’t/weren’t big mushroom eaters request this every year. The little ones even try them, something about eating raw mushrooms is better than cooked!

    Stuffed Mushroom Caps with Herbed Cheese

    8 oz. Neufchâtel cream cheese, softened
    1 T. fat free sour cream
    1/4 c. chopped fresh parsley
    1 clove garlic, smashed via garlic press
    1 shallot minced
    1/2 tsp. salt
    1/4 tsp. pepper
    18 med. fresh mushrooms, stems removed

    Combine first 7 ingredients and put in a pastry bag or one-hand cake decorator with a large star tip and squeeze filling beautifully into each mushroom cap. Garnish with extra parley. Easy and beautiful appetizer. Most times I double the filling and 1.5x the mushroom caps and we have left over filling for crackers, carrots or celery sticks the next day.

  69. leslie huppin

    December 4, 2010 at 10:26 am

    Captain Crunch Chicken
    This is a recipe every adult and child will love! It has that sweet and savory element to it, one bite and you are hooked!

    Honey Mustard Sauce
    2 T. Dijon mustard
    4 T. Mayonnaise
    1 tsp. yellow mustard
    1 tsp. cream-style horseradish
    1 T. Honey

    1 pkg. of chicken tenders
    2 Cups Cap’n Crunch cereal, crushed
    1/2 Cup cornflake crumbs
    1/2 tsp. each onion powder, garlic powder and salt
    1/4 tsp. pepper

    1 egg beaten
    1 cup milk

    Safflower oil for sauteing

    1.combine all ingredients for Honey Mustard Sauce in a small bowl and chill while you are preparing the chicken

    2. Preheat oil in frying pan, enough to cover bottom, may need to add more

    3. combine cereals, onion powder, garlic powder, salt and pepper in a medium bowl

    4. combine egg and milk in a separate bowl

    5. dredge each tender in milk/egg mixture then in cereal mixture until completely coated.

    6. saute the chicken until it is golden brown and crispy. and place on rack on top of cookie sheet and keep warm in a 200 degree oven while you prepare the rest. Serve with sauce for dipping.

    DELICIOUS!!!

  70. jenny martin

    December 4, 2010 at 9:35 am

    Frozen Fruit Salad

    2 cans fruit cocktail drained
    1/4 cup juice drained from fruit cocktail
    10 ½ pkg small marshmallows
    2 pkg (3 oz size) cream cheese
    2 cups cool whip
    2 tsp salt

    Drain Fruit
    Put juice and marshmallows in pan. Heat on low until marshmallows are melted. In large mixing bowl cream softened cream cheese. Add salt and melted marshmallows. Fold in cool whip and fruit cocktail. Spoon into muffin paper cups and place in muffin tins. Cover with foil and freeze

  71. Jenny

    December 4, 2010 at 9:10 am

    I wouldn’t call this strictly a holiday recipe, but it’s my go-to for bringing something to parties, which seems to happen mostly at the holidays! I love it because it uses simple, easy-to-find ingredients, but you can make it special with herbs and it always impresses people if you make your own dough for the base. So without further ado:

    Potato foccaccia!
    I almost always make my own dough. I do a simple pizza dough, mixing 1T yeast, 1T sugar, 2.5C water, and 1C white flour as a starter. When that’s bubbly, I gradually mix in about 1/4C olive oil and 4 more cups of flour, until a dough forms. Knead until smooth, set aside in oiled bowl to rise. When it’s doubled, I punch it down and then basically squish it out into a rectangular baking sheet with a lip, cover with a damp kitchen towel and let it continue to rise while I do the topping. Right before adding the topping, I use the end of a wooden spoon dipped in flour to dimple the dough.

    For the topping: It’s really just potatoes and herbs. I like to use baby red potatoes. If they’re small and you cut them very thinly, you don’t even need to cook them first. I slice the potatoes into very thin rounds and lay out on the dough – you can do it in a pattern or design. For herbs, rosemary works best, adding some lavender (if you have it fresh) is a nice touch. Oregano, thyme, and mint are all good, too. Sprinkle kosher salt, pepper, and drizzle with olive oil. Bake in an oven preheated to 400 for 12-20 minutes (I’ve made it in four different kitchens and the time varied a lot, I think because of different ovens).

    It’s really pretty topped with sprigs of fresh rosemary, especially if it’s in bloom.

    It can be cut in really tiny squares or wedges for finger food. The presentation can be elegant enough for adult parties but the pizza-ness has appealed to kids, in my experience.

  72. Amy

    December 4, 2010 at 7:27 am

    This simple recipe is a must for my family with any turkey dinner, especially Thanksgiving and Christmas.

    Applesauce Gelatin Mold

    2 cups applesauce
    2 3oz packages raspberry gelatin (I use sugar free)
    2 10oz packages raspberries
    1 12oz can lemon-lime soda (regular or diet)

    Heat applesauce on low heat until hot. Do not boil! When hot, remove from heat and add gelatin. Stir until dissolved. Add raspberries, mix in soda, and pour into a gently greased 6-cup ring mold or large bowl. Refrigerate overnight or several hours until set.

    I love to enjoy the leftovers of this salad the next day for breakfast!

  73. katherine

    December 4, 2010 at 6:49 am

    DZ’s WARM CHOCOLATE CROISSANT PUDDING

    My husband’s signature dessert. Served at our annual Dessert and drinks holiday party.

    A great way to use up leftover brunch croissants! Although we never seem to have any; I usually just buy an extra box of them and leave them out for the this!

    8 stale croissants, cut into cubes
    8 squares (1 oz each) bittersweet chocolate, coarsely chopped
    5 cups heavy cream
    1 1/4 cups sugar (YIKES!)
    5 eggs
    2 tsp vanilla
    Vanilla ice cream

    Grease eight 10 oz glass or ceramic ramekins and place on rimmed baking sheet. Divide cubed croissants among prepared ramekins. Sprinkle chopped chocolate over and around croissants. In a large bowl whisk cream, sugar, eggs and vanilla. Divide egg mixture among the ramekins, using a rubber spatula to push croissant pieces into liquid so they absorb the mixture. Let stand for 30 minutes. Heat oven to 350 degrees. Place baking sheet on the top rack and bake for 40-50 minutes, or until the top of the puddings are browned and puffed. Serve warm with vanilla ice cream.

    Supposed to serve 8 people, but they better be very, very hungry!

  74. Cory

    December 4, 2010 at 1:31 am

    I have won my family over with this cheesecake! Even people who “don’t like” cheesecake LOVE this (how can someone not love cheesecake?!?) They rave so much about this, I almost feel bad bringing it to Thanksgiving/Christmas get-togethers because all the other desserts have a shadow cast on them; but not bad enough not to bring it! If I forgot the cheesecake one year, I would be worried what they might do to me!!! Enjoy, it is truely heavenly…

    Heavenly Pumpkin Cheesecake
    For the crust:
    3/4 cup graham cracker crumbs
    1/2 cup ground pecans
    2 tablespoons white sugar
    2 tablespoons brown sugar

    For the Pumpkin Mixture (add to cheesecake at the end):
    1/4 cup butter
    3/4 cup white sugar
    1 cup canned pumpkin
    3 egg yolks
    1 1/2 teaspoons ground cinnamon
    1 teaspoon pumpkin pie spice
    1/4 teaspoon salt

    For the Cheesecake mixture:
    3 (8 ounce) packages cream cheese
    3/8 cup white sugar
    1 egg
    1 egg yolk
    2 tablespoons whipping cream
    1 tablespoon cornstarch
    1 teaspoon vanilla extract

    Topping:
    3/4 cup whipped whip cream
    1/4 toast and chopped pecans
    10 whole pecans

    1. Preheat oven to 350 degrees F.
    2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter and mix well. Firmly press mixture into one 9 inch springform pan.
    3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, pumpkin pie seasoning and salt in a medium bowl. Mix well, and set aside.
    4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla flavoring, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
    5. Bake at 350 degrees F for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.
    6. Just before serving whip whip cream, frost top and sides and decorate with toasted chopped and whole pecans! Beautiful, Dangerous, and Delicious!

  75. catherine

    December 4, 2010 at 1:10 am

    Love all the submissions, keep them coming!!! SO many awesome ideas to choose from!

  76. Brandie Schwartz

    December 3, 2010 at 11:42 pm

    Apple squash gratin

    3 cups cooked butternut squash

    1 apple thinly sliced

    1 small onion thinly sliced

    1 cup grated sharp cheddar cheese(I use raw)

    1/4 cup organic butter

    Carve out cooked squash and place or spread in a greased glass pan.

    add a layer of cheese about 1/4 of cheese.

    on top of cheesespread out onion slices.

    Add layer of cheese 1/4 of cheese

    Spread out apple slices.

    on top of apples drop dollups of butter.

    Sprinkle remainder of cheese on top.

    ( optional:sprinkle whole grain bread crumbs on top)

    Bake in 350 degree oven for 30 mins.

    My family loves this dish!! It is always the first to go.

  77. Jen

    December 3, 2010 at 11:13 pm

    Orange Ginger Cookies
    Ingredients
    2 1/4 cups all-purpose flour
    2 teaspoons ground ginger
    1 teaspoon baking soda
    2 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    ½ teaspoon Nutmeg
    1/4 teaspoon salt
    3/4 cup butter, softened
    1 cup white sugar
    1 egg
    2 tablespoons Orange Zest
    2 tablespoons Fresh squeezed Orange Juice
    1/4 cup molasses
    2 tablespoons white sugar
    Directions
    1.Preheat oven to 350 degrees . Sift together the flour, ginger, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.
    2.In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the orange juice, orange zest and molasses. Gradually stir the sifted ingredients into the molasses mixture. Chill dough for an hour. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
    3.Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

  78. Charlene W.

    December 3, 2010 at 10:52 pm

    Emma’s Sweet Potato Mac and Cheese:

    This is my daughters favorite!
    She’s been eating it since she was 9 months old and is 14 1/2 months now and still loves it just as much!
    It freezes really well in ice cube trays, just thaw and reheat in the microwave.
    This is also one of Mommy’s favorites!

    Ingredients:
    4 cups water
    1/2 cup pasta (I use winnie the pooh pasta)
    1/4 cup sweet potato puree
    1/8 cup grated parmesan cheese
    1 tbsp sour cream

    Directions:
    1. In large pot bring water to a boil, add pasta and cook until soft. Reserve 1/2 cup cooking water and drain pasta.
    2. Return pasta and cooking water to the pot over low heat. Stir in sweet potato puree, parmesan cheese and sour cream. Cook stiring until mixture is thick and noodles are evenly coated. Enjoy!!

    • vanessa

      December 4, 2010 at 5:21 pm

      sounds yummy and easy will have to try:)

  79. Sara

    December 3, 2010 at 10:37 pm

    This is my mom’s recipe but I make it now for every Thanksgiving and Christmas – everyone loves it that much!

    Sausage Sweet Potato Bake

    1 lb sage turkey sausage (I’ve used a few different and added sage when necessary)
    2 sweet potatoes, peeled and sliced in 1/2″ slices
    3 medium apples, peeled and sliced in 1/2″ slices
    1 tbsp flour
    1/4 tsp salt
    1/4 tsp ground cinnamon
    1/2 cup water (can substitute chicken stock, beer, wine)

    Squeeze sausage from casing and brown in a little water or 2 tbsp oil. When cooked, drain and mix with sweet potatoes and apples, and put in a casserole. Mix all other ingredients and pour over the mix. Cover and bake for 50-60 minutes in preheated 375 degree oven.

  80. Janis

    December 3, 2010 at 10:29 pm

    Grandma’s Raisin Delight

    My Grandma made this when I was little. It’s never Christmas without this special treat!

    Ingredients
    l cup brown sugar
    l tablespoon butter
    l/2 teaspoon vanilla(optional)
    l/2 cup raisins
    2 cups water

    l tablespoon butter
    1/2 cup white sugar
    l cup flour
    1/4 teaspoon salt
    2 teaspoons baking powder
    1/2 cup milk

    Directions:
    IN A SMALL POT: boil; l cup brown sugar; l tablespoon butter, l/2 teaspoon vanilla(optional)l/2cup raisins & 2 cups water – just boil for 5 min. or so.

    In a separate bowl: mix l tablespoon butter, 1/2 cup white sugar, l cup flour, 1/4 teaspoon salt, 2 teaspoons baking powder, 1/2 cup milk – mix till creamy if tooo thick(kinda supposed to be) may add a tiny bit more milk. Place this dough in a greased baking dish(casserole). Then pour the sauce on top. Bake at 350 deg. for half an hour or longer. Place a cookie tray under 2 prevent a mess. Enjoy!!!

  81. Renee

    December 3, 2010 at 10:22 pm

    A family favorite for the holidays- or any celebration! Whenever I make this dish to bring somewhere, my husband insists that I make a second for home!

    Chocolate Chip Oatmeal Cake

    Ingredients:

    1 cup uncooked oatmeal (quick-cooking)
    1 3/4 cups boiling water
    1 cup lightly packed brown sugar
    1 cup granulated sugar
    1/2 cup butter
    2 eggs
    1 tsp. baking soda
    1/2 tsp. salt
    1 3/4 cups flour
    1 pkg. semi-sweet OR milk chocolate chips
    3/4 cup chopped nuts

    Directions:

    Pour boiling water over the oatmeal and let stand at room temperature for 10 minutes. Add the brown sugar, white sugar and butter. Stir until the butter melts. Add the eggs and mix well. Blend in dry ingredients and beat until well mixed. Stir in 6 oz. of chocolate chips. Pour batter into a greased 9×13 pan. Sprinkle the nuts and remaining chocolate chips on top. Bake at 350 degrees F for about 35 minutes, or until done.

  82. Karon

    December 3, 2010 at 9:31 pm

    This one is always a hit with adults! My kids don’t care for cranberries, so I usually make this when I’m going to a holiday party.

    Cranberry Sweet Potatoes

    3 large sweet potatoes
    2 bags fresh cranberries
    1 large container frozen orange juice concentrate
    1/2 cup (more or less, to taste and texture preference) apple juice or cider
    1/4 cup (more or less, to taste) light brown sugar

    Boil sweet potatoes until fork-tender.

    In the meantime, preheat oven to 350 and lightly grease a casserole dish.

    In a large pot (Dutch oven size), heat juices to a simmer, then add brown sugar. Stir until sugar is dissolved. Add cranberries, bring to a boil, then reduce heat to a slow boil, stirring frequently, until all cranberries have popped. Squish the cranberries against the side of the pot with the flat of a spoon as they pop. Reduce heat to low and simmer until sauce is reduced to desired consistency. (Some people prefer this thick, some thin. I like mine thick.) Remove from heat and allow to cool.

    When the potatoes are fork-tender, drain and run cold water over them to cool the outsides. Slice 1/2 inch thick on the diagonal and place in greased dish. Spoon cranberry sauce over potatoes. If desired, sprinkle with small amount of brown sugar, or add enough apple cider to keep the bottoms of the potatoes moist. Cover with foil and bake for 30 minutes.

  83. Jane

    December 3, 2010 at 9:01 pm

    My favorite holiday recipe is for brisket. Can be made in the crock pot or in the oven.

    For the crock:

    Using a basting brush, brush both sides of brisket with yellow mustard.
    Sprinkle both sides with garlic powder, salt, pepper and 1-2 packages of lipton onion soup.
    Add about 1-2 table spoons of brown sugar.
    Add 1 bottle of chili sauce and about 1/2 cup of water to dilute the chili sauce.
    Cook until brisket is falling apart. During the last hour of cooking add one bottle of beer.

    The sauce left over is great over mashed potatoes. The brisket can also be pulled for a sandwich.

    You may want to cut off some of the fat if there is a fat layer on one side.

  84. Susan

    December 3, 2010 at 8:55 pm

    My mom made this for us growing up and it NEVER gets old! And, it’s sooooo easy ~ your kids will love to help with it!

    SCRUMPTIOUS APPLESAUCE HOLIDAY CAKE

    INGREDIENTS:
    4 cups Applesauce
    1 package Strawberry powdered jello mix
    1 package Lime powdered jello mix
    Graham Crackers
    Cool Whip or Dreamwhip

    1. ~ In one bowl, mix 2 cups of applesauce with strawberry powdered jello mix. In another bowl, mix the other 2 cups with the lime powdered jello mix. You now have red and green applesauce, for Christmas. (You can change the colors to suit other holidays)
    2. ~ On a flat, rectangular cake pan, place 2 large graham crackers (8 small segments) to form your base.
    3. ~ Coat those graham crackers with red applesauce. Stack another layer of graham crackers. Coat those with green applesauce. Keep stacking and coating with alternating red and green until the cake is as high as you would like it. I usually do mine about 5 inches tall.
    4. ~ Cover the entire cake with the whipped topping of your choice. Cool Whipped works just fine…or you could make your own whipped cream.
    5. ~ Let the cake rest (covered) in the refrigerator for at least 3 hours, or overnight. The graham crackers will soften to form the cake.
    6. ~ Slice and Serve cold. Your guests will be so impressed with the layered holiday colors, they’ll think you are a pastry chef! Your kids will be begging for more! (and sssshhh…they don’t have to know that it’s got some healthy stuff in it!)

  85. Anna

    December 3, 2010 at 8:32 pm

    Christmas Crostini

    1 French Baguette- cut on a diagonal
    Sprinkle bread with olive oil and toast in oven until browned

    1 package of goat cheese spread

    Thyme- if desired

    1 bag of cranberries
    Orange zest- to taste desired
    ½ cup of sugar
    ¼ dry red wine
    Combine cranberries, orange zest, sugar, dry red wine, cook over low heat for approximately 15 minutes until the cranberries pop. Let cool.

    Spread goat cheese on crostini and add cranberry mixture on top. Garnish with thyme.

    • Anna

      December 3, 2010 at 8:35 pm

      oops, I meant you are supposed to bring to a boil, then simmer at a low heat until it thickens :)

      • Nathy

        February 4, 2014 at 12:32 am

        That’s a knowing answer to a diffucilt question

  86. Kelly

    December 3, 2010 at 7:52 pm

    A holiday favorite treat in our house is:

    Schnechen

    4 cups flour
    1 1/2 cups margerine
    3 egg yolks (save egg whites for later)
    1 cup sour cream
    1 tsp vanilla

    Mix the above ingredients together and form into a large ball. Cover with plastic wrap and chill overnight.

    Then:

    Beat egg whites until fluffy and gradually add 3 tbsp icing sugar and 1 tsp vanilla. Set aside.

    Then:

    Mix 1 cup sugar with 1 tsp cinnamon and set aside

    Then:

    Cut dough into 8 equal parts.
    Take 1 part at a time and form into a ball.
    Sprinkle cupboard with icing sugar and roll out each piece until fairly thin and into a circle.
    Brush piece with egg white mixture
    Sprinkle with sugar and cinnamon mixture
    Cut circle into 8 pieces
    Roll up starting with large end
    Brush each roll with egg mixture and sprinkle with sugar and cinnamon mixture.
    Repeat with each ball.

    Bake about 10-12 minutes in oven about 350 degrees.

  87. wen lan

    December 3, 2010 at 7:16 pm

    Blueberry coffee cake!

    This is one of our favorites all year round. I make this cake whenever we have friends over, or just to say “Thank you” to the neighbors.

    2 sticks of butter (1 cup) soften
    3/4 cup brown sugar
    1/2 cup sugar
    1/2 cup milk
    3 eggs
    2 cups all purpose flour
    1 tbsp baking powder
    1/2 tsp salt
    1/2 cup blueberries

    topping
    1/2 cup blueberries (frozen or fresh)
    1/4 cup sugar
    1 tbsp cinnamon

    1. preheat oven 350F.
    2. butter the side and bottom of a 8×8 baking pan.
    3. use a medium size bowl, mix flour, baking powder, and salt, and set aside.
    4. use a hand mixer or stand mixer, cream butter then add sugar, mix well for about 1 minute.
    5. add milk then eggs, one at a time.
    6. mix in the dry ingredient, one cup at a time.
    7. put the blueberries in the batter, mix with a rubber spatula.
    8. pour the batter in the baking pan.
    9. sprinkle the topping on the top of the batter evenly. cook for 35-40 minutes.

    and enjoy!!

  88. Adrienne

    December 3, 2010 at 7:08 pm

    Since My birthday is on Christmas eve, I have always had fondue for Christmas eve dinner. Here are two family favorites for a fondue party. Bring fondue back!! Sit with your family at the coffee table or with candle light. So festive.

    Two types of Cheese Fondue:

    1st

    One container (4 oz) of shredded Parmesan cheese in deli section or package (fresh)

    one package of cream cheese 8oz

    one to two cloves of garlic (personal taste)

    1/4 to 1/2 cup of chicken broth (kid friendly) or white wine or beer (parent friendly)

    In double broiler or fondue pot, on low melt cream cheese and Parmesan. add garlic to taste. As it melts slowly add liquid of choice while stirring until completely melted. Great to keep warm if possible. Plate different kinds of bread chunks, carrots, celery (other veggies), even granny smiths are super yummy in this. Perfect for parties!

    2nd : For Oil Fondue- more of a sit down fondue because oil is hot. Great for kids but should be supervised.

    Square up some chunks of cheese 1/2 inch- Cheddar, Monterey, Mozza, pepper jack (yum).

    one to two egg whites wisked

    bread crumbs (Italian)

    Dip chunks of cheese in egg whites then roll in bread crumbs. Back to egg whites and then back to bread crumbs. Put on a plate. Finish breading all chunks – label so people know which are which. Put in fridge for 1 hour to firm back up. Warm oil in fondue pot or fryer. Poke bread balls with fondue fork and cook in fondue pot until nice and brown. Yummy melted cheese inside of breaded crust.
    Thanks for the contest!

  89. Michelle

    December 3, 2010 at 7:03 pm

    A number of years ago I thought it would be cool to fixed a sweet potato pie and found a recipe at meals.com . I played with it a bit and now it is a family favorite. My teens already told me since they were at a family friend’s on Thanksgiving, when we normally have it, that it has to be made by Christmas or for Christmas. :)

    Michelle’s Sweet Potato Pie with Chantilly Cream

    Prep: 25 min. Cook-time: 1hr. 45min. Serves: 8

    6 med. Red garnet yams 2 tsp. cloves
    1 c. black strap molasses 1 9in. pie crust
    3 eggs, beaten 1 c. whipping cream
    1/2 tsp. cinnamon 1 tsp. sugar
    1/4 tsp. ginger 1/4 tsp. orange extract
    2 tsp. nutmeg 1/4 tsp. mint extract

    Preheat oven to 400. Bake yams for about an hour, until tender. Cool. Pee. Mash. You should have about 2 cups of mashed sweet potatoes. Lower oven temperature to 350. Combine yams with molasses, eggs, and spices; stir until smooth. Pour into unbaked pie shell. Bake 40 to 45 min. until filling is set and crust is golden brown. Cool. Before serving combine cream with sugar and extracts. Whisk to stiff peaks. Spread on pie. Serve.

  90. Mishelle

    December 3, 2010 at 7:02 pm

    My fav is Sex-In-A-Pan but I have seen it called by more child friendly names like – Mississippi Mud. It is soooo good that a group of us used to make it and get some forks, pick a corner of the pan and eat it that way!!

    Sex-In-A-Pan

    Base 2nd Layer
    Brownies OR 8 oz cream chese
    ½ c marg 1 sm tub cool whip
    1 tbsp b.sugar 1 c icing sugar
    1 tbsp sugar
    1 c flour 3rd Layer
    1 c chopped pecans 4 c cold milk
    1 tbsp i.sugar 2 pkgs chocolate pudding
    2 pkgs van pudding
    Top Layer
    Cool whip

    - Base: make brownies or mix tog other ingred and press into a greased 13 X 9” pan and bake at 350 F for 20 mins
    - 2nd Layer: Cream tog the cream cheese and i.sugar in a mixer till well mixed. Fold in cool whip and spread over cooled base. Put back in fridge to set
    - 3rd Layer: mix all ingreds till no lumps – mix will be thick. Spread over 2nd layer and put back in fridge
    - Top with cool whip and keep in fridge

    This is sooooooooo good. I make it with the brownies on the bottom because I am a chocoholic but My Mom always made it with the shortbread bottom and it is good that way too.

    • Mishelle

      December 3, 2010 at 7:07 pm

      Okay – wow… that really screwed up the recipe. Sorry about that. If you want a better one please e-mail me or go to my site and request a copy.

      Sorry about that!

      M

  91. Kathryn Hutchison

    December 3, 2010 at 6:53 pm

    One of our favorite healthy holiday recipes is butternut squash kugel. It’s a snap to prepare, and you can use pumpkin, sweet potato, butternut squash, or any other hard squash puree to make it. Thanks so much for hosting a contest. I am already having a blast reading all these awesome recipes!!

    Butternut Squash Kugel (serves 4-6 as a side dish)
    1 cup butternut squash puree
    3 tablespoons butter, melted
    1/2 cup whole wheat flour
    2 medium eggs
    1/4 cup sugar or maple syrup
    1/4 cup milk or soy milk
    1/2 tablespoon cinnamon, divided

    Preheat oven to 350 degrees and grease a 6×9 inch pan with butter, vegetable oil, or cooking spray. In a medium mixing bowl, combine squash puree, eggs, milk, flour, sugar, melted butter and about half the cinnamon. Stir until well combined. Pour mixture into prepared pan and sprinkle with remaining cinnamon. Bake for 30 minutes, until kugel is firm and golden brown. Serve warm or at room temperature.

    • Sarah

      December 4, 2010 at 9:22 am

      I’ve never had kugel before and have no idea what’s it’s supposed to taste like, but this recipe sounded good (easy too) and I had a can of butternut squash puree in the pantry so I tried it this morning. My 20-month old son absolutely loves it! He won’t stop asking for more. :) I made it with maple syrup, and it’s sort of like a cross between pumpkin pie and cake (although more like pie). Thanks for posting the recipe!

      • Kathryn Hutchison

        December 11, 2010 at 6:59 pm

        Hey, thanks, Sarah! It made my day to hear that your family enjoyed the kugel recipe as much as mine. I am so impressed that you can get canned butternut squash in your neck of the woods! Yum! :)

  92. Jennifer

    December 3, 2010 at 6:43 pm

    Peanut Butter Pie!!! My mom and dad made this for us every holiday growing up. I haven’t found one person, yet, who’s not allergic that is, that doesn’t like it. And even they say it smells & looks amazing.

    Ingredients (So simple)
    1 Cup Peanut Butter (Something that doesn’t need stirred, but doesn’t have partially/hydrogenated oils, either)
    1 Cup Sugar (Yikes! But at just a few times a year, it’s worth it)
    1 (8 oz) Package Cream Cheese
    1 Tsp Vanilla

    1 Cup Heavy Whipping Cream

    Graham Cracker Crust (Homemade or store bought)

    Optional:
    Oreo cookie crust, instead of the graham cracker
    (Dark) chocolate shavings
    Whipped cream (for topping) (Home made or store bought)

    Utensils:
    Stand Mixer
    Spatula
    Extra bowl
    (Or if you’re doing it by hand)
    Large mixing bowl
    Large metal or ceramic mixing bowl (for whipping the cream. These bowls will keep it nice and cool)
    Whisk
    Spatula

    In a large bowl, mix the first 4 ingredients together, until fully combined. You may need to scrape down the sides once or twice, whether you’re doing it by hand or in a mixer, just to make sure everything is incorporated. In a separate bowl, whip the heavy cream until you have stiff peaks. Don’t over-whip ;). Dump the whipped cream on top of the peanut butter mixture. Fold the two together, until just combined.

    Pour this mixture into your pie crust. If you haven’t taste tested along the way, you’ll probably have a lot extra, and that’s ok. I usually make it slightly “heaping” in the pie crust. (If you double the recipe, and don’t eat too much before you get to this step, you’ll have enough for 3 pies, not heaping) Refrigerate for a couple/few hours until it’s nice and firm.

    I’ve got a super sweet tooth, and top the pie with some more whipped cream. Sometimes I make designs, or just spread it all over, and then sprinkle mini chocolate chips or chocolate shavings. You could also top it with some extra peanuts as well. Whatever sounds good!

    Once it’s ready, serve! We cut our pie into 8ths, but some of our friends and family prefer small slices since it is very rich.

    Happy Holidays!

  93. Kelly K.

    December 3, 2010 at 6:43 pm

    Mine is so simple it barely even qualifies as a recipe. :) I am famous for them among my group of friends and family and they always request that I bring them. My friend’s son loved them so much when we all exchanged cookies one year that he left me a message on my phone thanking me for them, saying they were the best cookies he’s ever had and could I pretty please make him some more! It was so cute.

    They’re called Ritz Mints…and you only need 2 ingredients.
    2 sleeves Ritz crackers
    1 (14-ounce) package dark-cocoa-mint-flavored melting wafers
    (you can find these at any craft store like Michael’s or Joanne’s in the cake decorating section)

    You just melt the chocolate according to the package directions, then lay out wax paper and dip and coat each ritz cracker in the chocolate, shake off the extra, and lay them on the wax paper to dry. That’s it! They are very similar to thin mints, but the salt on the ritz goes very well with the minty chocolate….yum. You could sprinkle them with Christmas sprinkles or drizzle them with red or green frosting too if you wanted to add a little something. I usually just leave them plain. Super easy and a hit every time. :)

  94. Danielle Vincent

    December 3, 2010 at 6:42 pm

    This stuff is addictive and great for gatherings or hanging out at home. We also like it is a little healthier option at the time of over indulging. Enjoy!

    Corny Black Bean Tortilla Chips

    1/3 Cup Sour Cream
    1/4 Cup Fresh Cilantro Chopped
    1/2 Teaspoon Cumin Ground
    1/4 Teaspoon Cayenne Pepper Ground
    1/3 Cup Corn Drained/Rinsed
    1/3 Cup Black Beans Drained/Rinsed
    1 Zest Lime finely chopped
    1 Teaspoon Lime Juice
    salt & pepper to taste
    tortilla chips

    In a bowl, combine sour cream, cilantro, cumin and cayenne. Stir well to combine. In a separate bowl, combine the corn, black beans, lime zest and lime juice. Stir well to combine, then season with salt and pepper.

    At this point you can either gently fold together sour cream mixture and corn mixture or leave seperate and dip away!

  95. Sally

    December 3, 2010 at 6:42 pm

    Root Vegetable Mash

    Wondering how to get more variety into your family’s diet? Try this:

    Serves about 4:

    3 Medium redskin potatoes, cubed
    1 cup baby carrots, chopped
    2 medium turnips, chopped finely
    2 cups frozen cauliflower florets
    4 cloves of garlic, mashed and sauteed in 1 tbsp olive oil
    1/2 block of fat free or low fat cream cheese
    1/2-1 cup of chicken broth, depending on how thick you like the vegetable mash
    salt and pepper to taste
    a few pats of butter (optional)
    grated parmesan (optional)

    Steam first 4 ingredients for 10 minutes or until soft, either in a steamer on the stovetop or in a microwaveable dish with a lid. Once ingredients are soft enough, combine in a large bowl and mash together, adding cream cheese, broth, garlic, and other desired seasonings.
    Once mixed well, pour into a baking dish and keep warm in a heated oven until ready to serve.

  96. Kat

    December 3, 2010 at 6:40 pm

    SWEElicious Potatoes-

    3 Large Sweet Potatoes (microwaved to cooked but firm texture)
    One large thinly sliced Apple (Galas are great)
    2 cups fresh pineapple chunks
    1 teaspoon pumpkin pie spice
    1 teaspoon cinnamon
    1/4 c. Brown sugar
    1/2 cup orange juice
    2 cups toasted pecans

    Mix together all ingredients in casserole dish, top with more toasted pecans, drizzle agave nectar and honey and bake in a 350 degree oven for 15-20 minutes until apples are softened. Everyone loves this better than the marshmallow yams!

  97. shana

    December 3, 2010 at 6:33 pm

    These cookies are so good my relatives won’t let me in the door on holidays before they have their hands on them. I have never had any left to bring home after a potluck.
    Unfortunately they are super unhealthy, anyway you could think to make them healthy would be cool. The only thing that must stay in is the Tampico-it is the most important part.

    Iced Orange Pumpkin Cookies

    Cookies
    2 1/2 cups all-purpose flour
    1 egg
    2 sticks butter
    1 cup sugar
    1/2 tsp baking soda
    1/2 tsp salt
    1/2 cup packed brown sugar
    1 1/4 cup pumpkin (not the pie mix but canned pumpkin)
    1 tsp grated orange peel
    2 tbs Mango Punch Tampico

    Combine flour, baking soda and salt. In a large mixing bowl beat butter and both sugars until creamy. Beat in egg mango punch, orange peel and pumpkin. Slowly beat in flour mixture.

    Scoop rounded tablespoonfuls onto a cookie sheet (you can cover it in parchment paper for less mess) Make sure they are not to smooth, the ridges catch the yummy icing.

    Bake at 375 degrees for 12-14 min and cool on a wire rack immediately.

    Icing Recipe
    1 1/2 cups sifted powdered sugar
    1/2 tsp grated orange peel
    1-5 tbs Tampico Mango Punch

    Stir sugar and orange peel with punch adding tampico one tbs at a time until it reaches is like a thick glaze.

    Spoon mixture over cookies while on racks. The glaze will drip over the edges but that is ok. let dry for 30 min and apply a second coat of glaze then wait 30-45 min before eating or storing.

  98. tracy

    December 3, 2010 at 6:19 pm

    My Mom has passed down many sweet bread recipes, as we both like to bake several flavors, and give 2 or 3 small loaves in a basket, to friends and family. We always tell them to pop them into the freezer, and enjoy them in a few months, to remember the wonderful Holidays.
    We usually make pumpkin, banana nut, and cranberry. I will share with you my pumpkin with dark chocolate bread. Its a perfect recipe, especially if you have vegan friends or family.

    3 1/2 C flour, sifted
    2 C dark brown sugar
    2/3 C white sugar
    2 t. baking soda
    1 t. salt
    1t. nutmeg
    1 1/2 t. cinnamon
    2 C pureed pumpkin (I use canned organic)
    1 C oil (I use half coconut oil, half grapeseed)
    2/3 C coconut milk
    2/3 C dark chocolate chips
    1 C chopped nuts(I use pecans)

    sift dry ingredients into a bowl. In mixer, mix both sugars, pumpkin, oil, and coconut milk, till well mixed.
    gradually add dry ingredients, beating until all incorporated. Do not over beat.
    add chocolate chips and nuts, mix by hand. cut small rectangles of wax paper and fit into the bottom of your pans, then spray well with non-stick spray.
    I make it into 8 small loaves. recipes calls for 4 med, loaves.
    bake at 350 for about an hour, test with toothpick.
    -immediately cover with foil to steam for 10 mins after removing from oven. remove from pan, removing wax paper, then tent with foil loosely till cool. this makes it very moist.
    wrap with plastic wrap, then put into freezer bag if freezing. Freezes very well.
    yum.

  99. alyce poyner

    December 3, 2010 at 6:01 pm

    taco dip!

    Ingredients
    1 pound ground beef(90/10)
    1 medium onion, chopped
    Dash pepper
    1 pound VELVEETA Pasteurized Prepared Cheese Product, cubed
    1 bottle (8 ounces) taco sauce( i like taco bell)
    1/4 cup water
    1 medium tomato, chopped
    1 medium green pepper, chopped
    1 can (2-1/4 ounces) sliced ripe olives, drained
    serve with Tortilla chips and sour cream garnish!
    Directions
    In a large saucepan over medium heat, cook beef, onion and pepper until meat is no longer pink; drain. Add the cheese, taco sauce and water; stir until cheese is melted. Stir in the tomato, green pepper and olives. Serve warm with chips. Yield: 6 cups.

  100. Baguila

    December 3, 2010 at 5:48 pm

    This is my favorite holiday recipe. So delicious!
    Guava Cheese Flan
    recipe courtesy of McCormick

    1 cup sugar
    1/4 cup water
    1 can (14 ounces) sweetened condensed milk
    1 can (12 ounces) evaporated milk
    5 eggs
    1/2 cup guava paste
    4 ounces (1/2 package) cream cheese, softened
    1 tablespoon McCormick® Pure Vanilla Extract

    Preheat oven to 350°F. Place sugar and water in 9-inch round cake pan. Stir until sugar is slightly dissolved. Place pan on stove on medium heat. Cook sugar about 10 minutes, without stirring, until sugar turns a golden to golden brown color. Use oven mitts to swirl pan, coating bottom and sides with caramel. Place pan on wire rack to cool and harden caramel slightly.

    Meanwhile, place remaining ingredients in blender container; cover. Blend until smooth.

    Pour mixture over cooled and hardened caramel in pan. Cover with foil. Place a large shallow baking pan in oven. Place cake pan in baking pan. Carefully pour hot water into baking pan so it comes halfway up side of cake pan. Bake 1 hour or until knife inserted in center comes out clean.

    Remove cake pan from water bath. Cool on wire rack. Carefully loosen sides of custard from pan with a knife. Cover and refrigerate 3 hours or until chilled. May be chilled overnight.
    To unmold, invert pan onto a large shallow plate or pie dish. Garnish with mango and kiwi slices, if desired.